Leftover Mashed Potato Cheese Puffs Recipe
If you’ve ever wondered what to do with that extra portion of mashed potatoes lurking in your fridge, Leftover Mashed Potato Cheese Puffs are about to become your new obsession. Golden, cheesy, and packed with comforting flavor, these puffs transform humble leftovers into snackable bites of pure delight. They’re quick to assemble, joyfully crispy on the edges, and soft and fluffy inside—making them irresistible whether you serve them at parties, for brunch, or as a dinner side. With every bite, you’ll marvel at how simple ingredients can become such a crowd-pleaser. Trust me, this is the kind of recipe that’ll have your friends begging for the secret.
Ingredients You’ll Need
The magic of these puffs is how a handful of everyday ingredients can yield something spectacular. Each ingredient plays an important role in the flavor, texture, or pop of color, so don’t skip any! Here’s why each one is essential:
- Cold leftover mashed potatoes: The starchy base that holds everything together and keeps the inside creamy.
- Large egg: Acts as the binder to give structure and lift to the puffs.
- Shredded cheddar cheese: Brings gooey-melty pops of flavor and helps brown the tops beautifully.
- Grated Parmesan cheese: Adds a salty, nutty tang that makes every bite sing.
- All-purpose flour: Helps thicken the mix and create that tender, light texture.
- Chopped fresh chives or green onions: Delivers a fresh, savory note and a burst of color.
- Garlic powder: Enhances the taste with gentle, aromatic warmth in every puff.
- Salt: Brings all the flavors into perfect balance—taste your potatoes to adjust if needed!
- Black pepper: Adds a subtle, peppery kick that pairs perfectly with the creaminess of the potatoes.
- Nonstick cooking spray or oil (for greasing the pan): Makes removal a breeze and promotes those crispy, golden edges.
How to Make Leftover Mashed Potato Cheese Puffs
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 400°F (200°C). This high heat is key for getting the puffs golden and delicious! Grab a mini muffin tin and coat each cup lightly with nonstick spray or oil—this simple step is the secret to those crunchy, irresistible edges and makes for easy removal later.
Step 2: Mix Together Your Ingredients
In a large mixing bowl, combine your cold leftover mashed potatoes, egg, both cheeses, flour, chives or green onions, garlic powder, salt, and black pepper. Don’t worry if the mixture seems a little thick—that’s exactly what you want. Take your time to fold everything together until smooth and scoopable. Every ingredient should be cozying up evenly in the bowl!
Step 3: Fill the Muffin Cups
With a spoon or small scoop, fill each mini muffin cup almost to the top. Press down gently to really pack the mixture in; this helps the puffs keep their shape and get maximum crispiness on the edges. If you want, a little sprinkle of extra cheese on top never hurt anyone.
Step 4: Bake Until Golden Brown
Pop your pan of Leftover Mashed Potato Cheese Puffs into the oven and bake for 20–25 minutes. You’re looking for a deep golden hue around the sides with a slightly puffed, set center. Let them cool for about 5 minutes—this tiny wait makes them easier to pop out and helps everything firm up without losing that melty cheese magic inside.
How to Serve Leftover Mashed Potato Cheese Puffs
Garnishes
A finishing sprinkle of fresh chives or green onions adds color and a burst of freshness that balances the cheesy richness. A dab of sour cream, a drizzle of sriracha, or even a dusting of smoked paprika can make these puffs jaw-dropping at the table or buffet line.
Side Dishes
Leftover Mashed Potato Cheese Puffs shine on their own but truly sing as part of a platter. Pair them with a crisp garden salad, roasted veggies, or a hearty bowl of tomato soup. They also make a fun, crowd-pleasing addition alongside eggs and fruit for a dazzling brunch spread.
Creative Ways to Present
For parties, arrange the puffs on a pretty platter with little dipping bowls of ranch, marinara, or garlic aioli. Thread them onto skewers for cheerful finger food, or serve each one in a mini paper cup for an adorable individual snack—watch how fast they disappear!
Make Ahead and Storage
Storing Leftovers
If you manage to have any Leftover Mashed Potato Cheese Puffs left by the end of the meal, store them in an airtight container in the fridge for up to 4 days. They hold up well and are just as tasty on day two or three, making them a prime candidate for lunchbox treats or grab-and-go snacks.
Freezing
To stash them away for later, let your puffs cool completely, then arrange them in a single layer on a baking sheet and freeze until firm (about 1–2 hours). Once frozen, transfer to a freezer bag or container. They’ll keep well for up to 2 months and can be reheated straight from the freezer—perfect for last-minute entertaining or snack cravings!
Reheating
To recapture that just-baked flavor and crispiness, reheat the puffs in a 375°F (190°C) oven for 7–10 minutes until hot and golden. If you’re short on time, a few minutes in the air fryer or toaster oven also works wonderfully. Microwave reheating is quick, but it’ll soften the edges a bit.
FAQs
Can I use instant mashed potatoes instead of homemade?
Absolutely! As long as your mashed potatoes are thick and not too runny, instant works beautifully. In fact, the puffs are super forgiving—just make sure your mashed potatoes are cold and firm before you start.
What other cheeses work in this recipe?
While sharp cheddar gives those classic cheesy notes, feel free to experiment! Mozzarella makes the puffs extra gooey, pepper jack brings a spicy kick, and Swiss adds a nutty richness. You can even combine a few for your own secret blend.
Can I make Leftover Mashed Potato Cheese Puffs in a regular muffin tin?
Yes! Just keep in mind you’ll need about 5–8 extra minutes of baking time. The result will be larger, heartier puffs—great for a filling breakfast or savory brunch treat.
Are these puffs gluten-free?
The standard recipe uses all-purpose flour, but you can swap it for a gluten-free blend without any trouble. Just make sure your mashed potatoes and other ingredients are gluten-free as well, and you’re set.
Can I add other mix-ins to the puffs?
Definitely! Try stirring in cooked bacon bits, finely chopped ham, sautéed peppers, or cooked broccoli for a tasty twist. The base is so flexible, you can customize these Leftover Mashed Potato Cheese Puffs to suit your mood or whatever you have on hand.
Final Thoughts
I can’t wait for you to try these Leftover Mashed Potato Cheese Puffs—they’re easy, versatile, and wildly delicious. Whether you’re reinventing leftovers, surprising brunch guests, or looking for a crave-worthy snack, these savory little puffs are bound to become your go-to recipe. Give them a whirl and watch them vanish faster than you ever thought possible!
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Leftover Mashed Potato Cheese Puffs Recipe
- Total Time: 35 minutes
- Yield: 24 mini puffs 1x
- Diet: Vegetarian
Description
These Leftover Mashed Potato Cheese Puffs are a delicious way to repurpose your leftover mashed potatoes. With a crispy exterior and a cheesy, fluffy interior, these puffs make a perfect appetizer or snack.
Ingredients
Main Ingredients:
- 2 cups cold leftover mashed potatoes
- 1 large egg
- 3/4 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 2 tablespoons chopped fresh chives or green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray or oil (for greasing the pan)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and lightly grease a mini muffin tin with nonstick spray or oil.
- Mix Ingredients: In a large bowl, combine mashed potatoes, egg, cheddar, Parmesan, flour, chives, garlic powder, salt, and pepper. Mix until fully combined and the mixture is thick and scoopable.
- Fill Muffin Cups: Spoon the mixture into the mini muffin cups, filling each one nearly to the top and gently pressing down to compact.
- Bake: Bake for 20–25 minutes, or until golden brown and crispy around the edges.
- Cool and Serve: Let cool for 5 minutes before carefully removing from the pan. Serve warm as a snack, side, or appetizer.
Notes
- You can substitute cheddar with mozzarella, pepper jack, or Swiss.
- Add crumbled bacon or cooked veggies for extra flavor.
- These can also be made in a regular muffin tin—just increase the bake time by 5–8 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 puffs
- Calories: 110
- Sugar: 0g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
